Hey guys, I've done a few funky and sour beers, but never brewed with just Brett.
I've got a peated porter going right now with Brett c, and starting a starter for an IPA with Brett c.
Both beers are around 1.060, and both will get a 2.5 litre starter on the stir plate for 36 hrs. From reading, it seems I may be under pitching a bit but I don't have a bigger flask. Hopefully I might get a little extra flavour from the under pitch, though I'd be happy if it ferments out quickly instead. I've got the heat belt on the fermenter as it seems Brett likes it warm.
Will update, good or bad. Again, from reading, 3-4 weeks seems like a reasonable timetable for fermentation. I have a brew club event at the end of August and I want to inflict them onto the brew club, if they're not horrible haha.
Any tips, advice from anyone who's done 100% Brett beers?
I've got a peated porter going right now with Brett c, and starting a starter for an IPA with Brett c.
Both beers are around 1.060, and both will get a 2.5 litre starter on the stir plate for 36 hrs. From reading, it seems I may be under pitching a bit but I don't have a bigger flask. Hopefully I might get a little extra flavour from the under pitch, though I'd be happy if it ferments out quickly instead. I've got the heat belt on the fermenter as it seems Brett likes it warm.
Will update, good or bad. Again, from reading, 3-4 weeks seems like a reasonable timetable for fermentation. I have a brew club event at the end of August and I want to inflict them onto the brew club, if they're not horrible haha.
Any tips, advice from anyone who's done 100% Brett beers?